Have you ever heard of Romanesco? Well here is a little lesson. It looks like a dinosaur went to a trance party and it tastes like a cabbage and a broccoli had a baby. It’s a beautiful veg that stands out from the crowd with it's mesmerizing patterns and bright green colour, almost as if it actually has a personality.
Strangely enough I wasn't familiar with it until I went to the grocery store and stumbled across it, I mean how can you miss it!? I might or might not be one of those people that buy something because it's pretty. (I will not be judged.)
So of course I got a head of Romanesco and ventured back home and started the hunt for a recipe that I could use Romanesco in. this vegetable salad is one I feel does the Romanesco justice, along with all the other vegetables along side it. Its got crunch-which a) is my favourite texture and b) all vegetables should always have, in my opinion and a dressing that has a little kick and although it might not look like it, this salad packs a punch in flavour!
Serves: 6
Ingredients:
- 1 aubergine, sliced into 5mm slices
- 2 large courgettes, sliced 5mm lengthways
- 1 pkt fine green beans
- 1 red pepper
- 1 yellow pepper
- 2 large beetroots
Herb dressing ingredients:
- large handful basil
- large handful parsley
- small handful mint
- 1 small clove garlic
- 1 tblsp wholegrain mustard
- 2 tsp honey
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- salt and pepper
- 1 red chilli (if you would like)
Dressing instructions:
Finely chop all the herbs and the garlic. Add the rest of the ingredients; mix well and season to taste. You can also add some chopped red chilli if you are feeling brave.
Instructions:
Pop the beetroot into a pot of water and bring to the boil. Boil for about 20 minutes or until a tooth pick can through to the center easily. Once soft enough, run the beets under cold water and give them a squeeze, the skins should slip off easily enough
While the beets are on the boil, heat a griddle pan on high heat.
Lay the aubergine slices on paper towel and sprinkle with salt to remove any bitterness and excess moisture. Salting the aubergine does not affect the flavour. Once the grill pan is hot grill the aubergine on both sides until tasty grill lines appear, then set aside to cool.
Grill courgettes on one side or about 2 min then set aside to cool.
Grill both the peppers in the pan until nicely charred on all sides. Once the skins are scorched, pop in a bowel and immediately cover with plastic wrap. This will allow the peppers to steam their skins and make it easier to peel. Once the peppers are cool peel and remove the core with the seeds and slice in juicy lengths. Try a save the juices that come from the roasted peppers to add to the dressing.
Bring a pot of water to the boil and blanch beans, 3 minutes or so.
Toss all the vegetables together in the dressing and serve
-Melissa